Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
large red apple, peeled, cut into 1/4-inch cubes
4
oz Gruyère cheese, cut into 1/4-inch cubes
3
tablespoons butter
2
shallots, finely chopped
3
tablespoons chopped pistachio nuts
2
tablespoons chopped sweetened dried cranberries
1
teaspoon chopped fresh thyme leaves
Preparation
Heat oven to 400°F. Unroll pie crusts; roll each crust into 12-inch round. Using 3 1/2-inch round cutter, cut 10 rounds from each crust, rerolling dough if necessary. Press each round into ungreased regular-size muffin cup.
In medium bowl, mix apple and cheese cubes; set aside.
In 8-inch skillet, melt butter over medium heat. Add shallots, cook 2 to 4 minutes, stirring occasionally, until tender. Remove from heat; stir into apple mixture. Spoon heaping tablespoon apple-shallot mixture into each cup.
Bake 24 to 27 minutes or until crust is golden brown and cheese is melted. Cool in pans 5 minutes. Remove from muffin cups.
Meanwhile, in medium bowl, stir nuts, cranberries and thyme. Spoon about 1 teaspoonful nut mixture over each tart. If desired, garnish tarts with additional thyme sprigs. Serve warm or cool.
